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Marinate vegetable in 2
oz chicken stock, ginger, garlic,
vinegar and sugar for 30 minutes. Season Mahi Mahi with salt and pepper; grill
on both sides until flaky.
For each onion, cut 1 inch slice off the top and a thin slice off the bottom so it will sit flat, discard the slices. Peel the onions and with a melon baller scoop out the inside of each onion, leaving the outer 2 layers. Char onion cups on grill and fill with cooked rice.
Heat remaining vegetable broth; add marinated vegetables and cook for 15 minutes or until vegetables are tender; add Mahi Mahi; garnish with parsley. Serve with rice filled onion cups.
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